1.What determine the characteristic flavor and odor of vanilla? They are determined by the region in which the beans are grown, the length of growth time responsible for the development of flavor precursors, and post-harvesting processing. 2. How many flavor components can be found in cured vanilla beans? Vanillin is the most abundant of the 300 flavor components found in cured vanilla beans 3. What is doublefold vanilla? A doublefold vanilla is an extraction prepared from double the quantity of beans. The maximum concentration prepared directly from beans is a fourfold. 4. How does malt extract being made? Malt extract is made from germinated barley seed that produces enzymatic activity responsible for the flavor. 5. What determines a coffee's delicacy and richness? Degree of roasting determines a coffee's delicacy and richness. A light roast is used for beans with subtle flavors that could be ruined or lost by using a stronger roast. A medium roast has more flavor and aroma than a light roast, and the dark roast gives the beans a very strong flavor and aroma. 6. How is caramel flavor developed? Applying heat to sucrose above its melting point catalyzes the reaction of caramelization. Sugar breakdown products create a mixture of aldehydes and ketones and, most importantly, furanones. These can be characterized as caramel-like, sweet, fruity, butterscotch, nutty or burnt, and are the backbone of the caramel flavor. 7. Fruit flavors. Fruit flavor can be added either in the form of whole fruit, fruit juice, juice concentrates, purees, pastes, dehydrates, spray-dried powders and flavors.
What is the detrimental of whole fruit? Whole fruit, which contains seeds, will have the green and bitter components. Whole fruit also will contribute cell-wall material, which might prove detrimental to the finished product. Unprocessed fruit still will contain active enzymes that can cause off-flavors and off-colors over time if they aren't inactivated. 8. Why is the expressed juice won't taste like the actual whole fruit? Expressed juice won't taste like the actual whole fruit because the characteristic volatile components - the source of the aroma - are found in very low levels.
9. ‘Organic acids occur naturally in fruits, giving them their distinguishing flavor and bite.’ Explain this statement. The same flavor will deliver differently depending on the acid used to enhance it. While citric and malic are very close to each other chemically, their profile and sharpness in the mouth vary considerably, and each individual acid will enhance fruit differently. Citric acid enhances cherry and strawberry flavors, and malic works with apple and pear. Blends of malic with tartaric are great for raspberry as the tartaric has a slight metallic aftertaste that fits with the seediness of a berry. The goal is stimulating other areas on the tongue.
10. How does a small amount of flavoring give negative impact? Color changes are one key issue. A natural raspberry flavor, made with real juice extract, might contribute enough natural pigment to turn a granola bar pink, depending on the usage level. Natural vanilla extract is a caramel brown color, and might make a custard appear muddy. Vanillin can react with iron to form a pinkish-colored compound that might prove unappealing in lighter products.
Chemical reactions can occur, resulting in undesirable flavor changes. Aspartame reacts with aldehydes found in cherry, vanilla and cinnamon, and will lose sweetness, which transfers to flavor delivery. Piña colada flavors often taste soapy. The pineapple flavor contributes lipases, and the coconut flavor adds C-12 fatty acids. Once the lipase activity breaks apart the fatty acids, the result is this objectionable flavor note.
11. When we are choosing a flavor, why should we consider? Flavor’s physical form. Liquid flavors can come in water-soluble, water-dispersible or oil-soluble forms. Dry flavors can be spray-dried onto a variety of carriers or encapsulated.
By, Tey Yi Shen
Linked from Sweeteners
Article:The Sweet Taste of Success
1.What determine the characteristic flavor and odor of vanilla?
They are determined by the region in which the beans are grown, the length of growth time responsible for the development of flavor precursors, and post-harvesting processing.
2. How many flavor components can be found in cured vanilla beans?
Vanillin is the most abundant of the 300 flavor components found in cured vanilla beans
3. What is doublefold vanilla?
A doublefold vanilla is an extraction prepared from double the quantity of beans. The maximum concentration prepared directly from beans is a fourfold.
4. How does malt extract being made?
Malt extract is made from germinated barley seed that produces enzymatic activity responsible for the flavor.
5. What determines a coffee's delicacy and richness?
Degree of roasting determines a coffee's delicacy and richness. A light roast is used for beans with subtle flavors that could be ruined or lost by using a stronger roast. A medium roast has more flavor and aroma than a light roast, and the dark roast gives the beans a very strong flavor and aroma.
6. How is caramel flavor developed?
Applying heat to sucrose above its melting point catalyzes the reaction of caramelization. Sugar breakdown products create a mixture of aldehydes and ketones and, most importantly, furanones. These can be characterized as caramel-like, sweet, fruity, butterscotch, nutty or burnt, and are the backbone of the caramel flavor.
7. Fruit flavors. Fruit flavor can be added either in the form of whole fruit, fruit juice, juice concentrates, purees, pastes, dehydrates, spray-dried powders and flavors.
What is the detrimental of whole fruit?
Whole fruit, which contains seeds, will have the green and bitter components. Whole fruit also will contribute cell-wall material, which might prove detrimental to the finished product. Unprocessed fruit still will contain active enzymes that can cause off-flavors and off-colors over time if they aren't inactivated.
8. Why is the expressed juice won't taste like the actual whole fruit?
Expressed juice won't taste like the actual whole fruit because the characteristic volatile components - the source of the aroma - are found in very low levels.
9. ‘Organic acids occur naturally in fruits, giving them their distinguishing flavor and bite.’ Explain this statement.
The same flavor will deliver differently depending on the acid used to enhance it. While citric and malic are very close to each other chemically, their profile and sharpness in the mouth vary considerably, and each individual acid will enhance fruit differently. Citric acid enhances cherry and strawberry flavors, and malic works with apple and pear. Blends of malic with tartaric are great for raspberry as the tartaric has a slight metallic aftertaste that fits with the seediness of a berry. The goal is stimulating other areas on the tongue.
10. How does a small amount of flavoring give negative impact?
Color changes are one key issue. A natural raspberry flavor, made with real juice extract, might contribute enough natural pigment to turn a granola bar pink, depending on the usage level. Natural vanilla extract is a caramel brown color, and might make a custard appear muddy. Vanillin can react with iron to form a pinkish-colored compound that might prove unappealing in lighter products.
Chemical reactions can occur, resulting in undesirable flavor changes. Aspartame reacts with aldehydes found in cherry, vanilla and cinnamon, and will lose sweetness, which transfers to flavor delivery. Piña colada flavors often taste soapy. The pineapple flavor contributes lipases, and the coconut flavor adds C-12 fatty acids. Once the lipase activity breaks apart the fatty acids, the result is this objectionable flavor note.
11. When we are choosing a flavor, why should we consider?
Flavor’s physical form. Liquid flavors can come in water-soluble, water-dispersible or oil-soluble forms. Dry flavors can be spray-dried onto a variety of carriers or encapsulated.